A slice of this chocolate-ribboned cake served on a tray with a cup of hot cocoa, a glass of chilled juice, and a boiled egg, accompanied by a newspaper and a little flower in a vase, will please the soul of any chocolate lover lying in bed. Not so sure? Add a chocolate glaze (see Glaze of the Gods, page 118) and you’ll be guaranteed entry into the boudoir of chocolate heaven.

　　

Ingredients

makes 1 (9-inch) cake

　　2 cups cake flour

　　1 teaspoon baking powder

　　1 1/2 teaspoons kosher salt

　　1/2 cup sour cream

　　1/2 cup whole or 2% milk

　　1 tablespoon vanilla extract

　　1 cup (2 sticks) cold unsalted butter, cut into small pieces

　　1 1/4 cups sugar

　　4 large eggs, at room temperature

　　3 ounces dark chocolate (preferably semisweet), melted

　　2 tablespoons light corn syrup

　　1 tablespoon water

　　

Step 1

Preheat the oven to 350°F. Generously grease a Bundt or loaf pan (about 4 inches tall and 9 inches in diameter).

　　

Step 2

Sift together the cake flour, baking powder, and salt and set aside. In a different bowl, combine the sour cream, milk, and vanilla extract and set aside.

　　

Step 3

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter on low speed for several minutes. Change to the whisk attachment, slowly add the sugar, then mix at medium-high speed for a few more minutes, until this mixture is light and fluffy. Turn the mixer to low and add the eggs, one at a time, beating after each one until incorporated. Stop the mixer and add half of the flour mixture, then mix slowly. Next, add half of the sour cream mixture and mix slowly. Repeat this process so that all the flour and sour cream mixtures are incorporated. You’ll now have a bowl of vanilla batter.

　　

Step 4

Pour one-third of the vanilla batter into a small bowl. Add the melted chocolate, corn syrup, and water and stir until smooth. This becomes your “chocolate batter.”

　　

Step 5

Pour the vanilla batter into the prepared pan. Pour the chocolate batter over the vanilla batter. Use the tip of a spatula to swirl the chocolate batter lightly through the vanilla batter. Another way to achieve the marble effect is to put both batters in pastry bags and squeeze them into the pan in a random marbled pattern.

　　

Step 6

Bake for 40 minutes, or until the top of the cake is springy and a toothpick inserted in the center comes out clean. When the cake is done, remove it from the oven and allow it to cool completely in the pan on a rack. Once it is cool, invert the pan and allow the cake to gently fall onto a cake plate.

　　Chocolate Bliss